Homemade marmalades

Anni's special marmalade

Ingredients:

250 g pears, peeled and pitted

250 g apples, peeled and pitted

500 g plums, pitted

500 g jam sugar

2 tsp. cinnamon

3 tbsp rum (40%)

Wash, pit and cut apples, pears and plums. Then put everything together with the jam sugar in a bit pot and puree so that pieces are still showing. Heat the mixture and add the cinnamon and let it boil stirring. Take the pot off the heat and stir in the rum. Fill the hot marmalade into preserving jars and leave approx. 5 min upside down.

Strawberry jam with elderflowers

Ingredients

1.000 g strawberries

4 TL Agar-Agar

125ml elderflower syrup (sweetened with fructose)

1.000 g fruit sugar

2 elderflower umbles

Juice of 1 lemon

Remove the elderflowers cleanly from the umbles and divide them to the clean, prepared jars. Wash the strawberries, leave them dry on kitchen towel, remove the stem and cut in quarters. Mix with the sugar and the syrup in a pot and bring to a boil stirring. Stir together 125ml water, the lemon juice and the Agar-Agar in a mug. Add the mixture into the pot after the first boil and boil for two more minutes. Skim off the foam and fill into the jars. Leave the sealed jars upside down for about 10 minutes.

Baked apple jam

Ingredients:

1000 g apples

3 tbsp Pectin

30 g almond flakes

3 tbsp lemon juice

½ tsp cinnamon

500 g cane sugar

50 g raisins

3 tbsp rum

½ vanilla pod

Pinch of clove powder

Soak the raisins in rum the evening before. Cut the apples in halves, put them on a baking tray and put them into the oven at 170°C until they turn soft, then turn on the grill for about 5 minutes. In the meantime mix approx. 100 g of the sugar with the pectin. Puree the apples and bring them to a boil with the mix you made before. Roast the almond flakes and put them together with all the remaining ingredients into the pot and boil for 3 to 4 minutes. Fill into sealable jars.